One-Pan Garlic Chicken Pesto Pasta

 

Saw the video for this recipe and was immediately drawn in.  It looked fast and easy.  And it was!  The name of the recipe is a bit of a misnomer as you do need another pot to cook the penne pasta in.  I wasn't sure how the boyfriend would feel about the tomatoes since he doesn't like raw ones, but they cooked just enough when stirred in that he didn't mind them.

• 1 tablespoon canola oil
• 2 chicken breasts, sliced into 1/2 inch (2cm) strips
• 2 tablespoons garlic, chopped
• ½ tablespoon kosher salt
• ½ tablespoon black pepper, freshly ground
• ¾ cup heavy cream
• ½ cup grated parmesan cheese
• ¼ cup pesto
• 3 cups penne pasta, cooked and drained
• ¾ cup cherry tomato, halved
• parmesan cheese, to garnish
• fresh basil, chopped, to garnish
• 
  
• Heat the oil in a pan over high heat. Combine the chicken, garlic, salt, and pepper, cooking until chicken is browned.
• Then, mix in the heavy cream, parmesan, and pesto, stirring until evenly combined.
• Next, bring to a boil and cook until the sauce has reduced, about five to seven minutes.
• Toss in the pasta and cherry tomatoes, stirring until evenly coated. Remove from heat.
• To serve, sprinkle parmesan cheese and basil on top!
• Enjoy!

Pesto Pasta Salad

I made this recipe for our summer party as a meatless option for our guests.  Delicious!   I sometimes skip pine nuts in a recipe because they're so expensive.  Don't skip it in this recipe!  They really add a wonderful flavor to the salad.

This recipe comes from the August 2012 issue of Cuisine at Home.

Pesto Pasta Salad

1 lb dry penne pasta
2 cups frozen green peas
1/2 cup pesto, homemade or purchased
3 Tbsp fresh lemon juice
2 Tbsp extra virgin olive oil
1 Tbsp minced lemon zest
1 Tbsp minced garlic
salt and pepper to taste
4 cups fresh baby spinach
1/2 grated Parmesean cheese
1/2 cup pine nuts, toasted

Cook penne in salted water according to package directions.  Add peas during last three minutes.  Transfer penne and peas to a bowl of ice water; drain well. (I just rinsed it all in cold water)

Whisk together pesto, lemon juice, oil, zest, and garlic in a large bowl.  Season with salt and pepper.

Stir in penne, peas, spinach, Parmesan, and pine nuts.  Season with salt and pepper.

Makes 20 servings (about 15 cups).